POLPETTES WITH MOZARELLA AND TOMATOES

Serves 6

½ slice white bread, crust removed
45ml / 3 tbsp milk
675g minced beef
1 egg, beaten
50g dry breadcrumbs
Vegetable oil fro frying
2 beefsteaks or other large tomatoes, sliced
15ml / 1 tbsp chopped fresh oregano
1 mozzarella cheese, cut into 6 slices
6 drained canned anchovies, cut in half lengthways
Salt and ground black pepper

1. Preheat the oven to 200c / 400F. Put the bread and milk into a small saucepan and heat very gently, until the bread absorbs all the milk. Mash it to a pulp and leave to cool.

2. Put the beef into a bowl with the bread mixture and the egg and season with salt and pepper. Mix well, then shape the mixture into six patties. Sprinkle the breadcrumbs on to a plate and dredge the patties, coating them thoroughly.

3. Heat about 5mm / ¼ in oil in a large frying pan. Add the patties and fry for 2 minutes on each side, until brown. Transfer to a greased ovenproof dish, in a single layer.

4. Lay a slice of tomato on top of each patty, sprinkle with oregano and season with salt and pepper. Place the mozzarella slices on top. Arrange two strips of anchovy, placed in a cross on top of each slice of mozzarella.

5. Bake for 10-15 minutes, until the mozzarella has melted. Serve hot, straight from the dish.